Spring Pea & Scallion Risotto

Fresh snow peas and scallions add snap and color to this springy dish, which is terrific as a main (as shown) but also easily can be served as a side for six.

Total Time: 0:40

Prep: 0:20

Level:
Easy

Serves:
4

Advertisement - Continue Reading Below

Ingredients

2 tbsp. olive oil

1 medium onion

Kosher salt and pepper

2 clove garlic

¾ c. arborio rice

¾ c. dry white wine

3½ c. low-sodium chicken or vegetable broth

¼ c. grated Romano or Parmesan (1 oz)

4 oz. snow peas

½ c. frozen peas

2 scallions

Directions

Heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.

Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 5 to 7 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano.

Fold in the peas and cook until heated through, about 3 minutes. Fold in the scallions and serve with additional Romano, if desired.